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Vanilla Crescents with Nutella® hazelnut spread

Nutella® hazelnut spread

"From the Balkans to the great plain of Central Europe, you may find these traditional Christmas cookies in the shape of a crescent moon. Easy to make, these cookies become even yummier after 2 to 3 days--but only for those who can resist long enough! Bake them along with your children and let them dip half into softened Nutella® hazelnut spread!"
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1 h 40 m servings 177 cals
Original recipe yields 16 servings (16 cookies)

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  1. Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
  2. In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
  3. Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
  4. Repeat with remaining dough to make 16 cookies.
  5. Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
  6. Meanwhile, scoop Nutella(R) hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella(R) hazelnut spread; let stand for about 20 minutes or until cool.


  • Cook's Note:
  • You can substitute 2 teaspoons vanilla extract for the vanilla bean.

Nutrition Facts

Per Serving: 177 calories; 10.8 g fat; 18.1 g carbohydrates; 2.1 g protein; 15 mg cholesterol; 46 mg sodium. Full nutrition

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This is a simple elegant delicious cookie recipe. Unfortunately it’s not a gifting or traveling cookie because Nutella never hardens so you have to lay them out flat or the chocolate will get on...